I've rinsed it under cold water, patted dry and flipped it over on the cutting board. Open it up where the bones have been removed to flatten it out in a "Butterfly" pattern, so to speak. This also gives me a chance to look for pieces of bone, fat and gland that were not removed at the packer. Occasionally you will find a plastic, spring loaded 'pop-up timer' inserted into the meat to let you know when it's 'done'. Discard this, it's a waste of time and will over cook your meat.

I've seasoned the lamb using plenty of garlic and rosemary. Sometimes I insert slivers of fresh garlic into the meat for added flavor, but this time I just rubbed a bunch of crushed garlic all over it.

It is on the grill, butterflied, at 400° direct for the first 10-15 minutes and then the temperature is lowered to 350°. This was cooked approximately 15 minutes per side, + or - a minute or two.

I pulled the leg from the grill at between 130-135° internal. I let it sit around 10 minutes to let the juices distribute and then sliced. MMm.....a nice medium rare.

The meal was served with steamed broccoli, mashed potatoes, left over MBT's (Mild Buffalo Turds) and some horseradish. Also had a nice bottle of South American wine called a "Malbec". Not sure where I picked this up but I need to find more, it's delicious!

I had lamb this week for the first time. I had the meat man order in a leg for me and then cross cut it into steaks. I seasoned with kosher salt and fresh ground black pepper and then direct grilled it. I loved it.

I got 10 steaks out of the leg for a grand total of $24. I have six of them in the freezer.